Have you ever tried a slice of brown cheese? In Norway it’s completely normal, but for many Dutch people brunost is still uncharted territory. This unique cheese with its caramel-like flavor and distinctive brown color deserves a spot on your bread board. In this article, we’ll tell you everything about Norwegian brown cheese, the different varieties and how to enjoy it.
What is brunost?
Brunost, literally “brown cheese” in Norwegian, is strictly speaking not a cheese in the traditional sense. It isn’t made from curds but from whey, the liquid left over after milk has been curdled. The whey is slowly cooked down for hours, causing the milk sugars to caramelize. The result is a firm, sliceable block with a sweet, caramel-like flavor and that characteristic brown color.
It tastes unlike any cheese you know: sweet, slightly smoky, with a hint of caramel and a rich dairy flavor. Some people compare it to dulce de leche, but in cheese form.
History and tradition
The origins of brunost trace back to Norwegian mountain farms, where dairy products were a vital source of food. Cooking down whey was a clever way to avoid waste. The breakthrough came in 1863, when Anne Hov from the Gudbrandsdal valley had the idea of adding cream to the reduced whey. The result was a creamier, richer product that quickly won over all of Norway.
Today, brunost is a national symbol. Norwegians eat it daily at breakfast and lunch, and it’s a staple of Norwegian food culture. Around 12,000 tonnes of brunost are produced and consumed in Norway every year.
Types of brunost
There are several varieties of Norwegian brown cheese, each with its own character:
- Gudbrandsdalsost: the most popular variety, made from a blend of goat’s whey and cow’s milk. This is the brunost you’ll come across most often, with a perfect balance of sweet and savory. Order Gudbrandsdalen gjetost from us.
- Ekte Gjetost: made from pure goat’s whey, with no cow’s milk added. This variety has a stronger, more pronounced flavor and a darker color.
- Flotemysost: the mildest variety, made exclusively from cow’s milk. Lighter in color and softer in flavor, it’s ideal if you’re trying brunost for the first time.
How do you eat Norwegian brown cheese?
In Norway, brunost is always sliced into paper-thin slices using a cheese plane. Cutting it thick is a big no: the flavor is concentrated, so thin is the key. A good cheese plane is therefore essential.
The most popular ways to eat brunost:
- On bread: the classic way. A slice of whole grain or rye bread topped with a thin piece of brunost is the standard Norwegian breakfast.
- With waffles: a Norwegian tradition. Warm heart-shaped waffles with brunost and jam, where the combination of sweet and caramel is irresistible.
- With coffee: just as Dutch people reach for a cookie with their coffee, Norwegians cut off a piece of brunost as a coffee-time snack.
- On a cheese board: brunost adds a surprising element to a cheese board. Pair it with crackers, fruit and nuts.
Where to buy Norwegian brown cheese in the Netherlands
Brunost can be hard to find in regular supermarkets. At Cheese In A Box we carry Gudbrandsdalen Gjetost, the most beloved Norwegian brown cheese, made with goat’s whey and cow’s milk. It’s the perfect introduction to this Scandinavian specialty.
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